This one was my first recipe for the new Ice Cream Maker (Cuisinart ICE-20A). The amount was too much for my machine in one go, so I churned the first lot, put it in the freezer and then added the remainder to the churn and then mixed in with the batch in the freezer.
The flavour was definitely yummy, but I found the texture to be a bit thick and the kids thought it was too "yogurty" by which I think they mean the same thing. I previously made another strawberry ice cream without the ice cream machine, and it also had the same thick texture. Is this a function of the strawberry? The chocolate ice cream I did yesterday didn't have that texture at all.
Also, any advice on how to stop the ice cream from freezing solid to the sides of the bowl while it is churning? Is it supposed to do this? I assume not as the booklet says not to put the bowl in the freezer with ice cream in it as it will stick to the bowl. With the chocolate one I put a spatula along the side of the bowl to scrape it off but I could hear that it put extra pressure on the motor and it didn't get it all off anyway.
I want to try a nectarine and macadamia flavour next. Any suggestions on the base to use? I haven't tried the EDC one yet but I have read some positive comments on that one.
